Poached Salmon Steaks With Grapefruit
|Grapefruit||1 (Red Or White)|
|Olive oil||1 Tablespoon|
|Salmon steaks||2 (About 1/2 Inch Thick)|
|Snipped fresh chives||1 Teaspoon|
Cut the grapefruit in half and remove each section with a grapefruit knife from the encasing membrane.
Squeeze and reserve the remaining juice from the grapefruit halves.
Put the oil in a glass pie plate and turn the steaks over to oil both sides.
Place the steaks so that the thickest parts are toward the edges of the pie plate.
Pour 2 tablespoons of the grapefruit juice over the salmon.
Cover loosely with microwave-safe plastic wrap and microwave on medium for 7 minutes.
Turn the steaks and spoon the grapefruit sections over them.
Cover loosely with plastic wrap and microwave for about 7 minutes on medium, or until the salmon flakes easily at the thickest part.
Sprinkle the steaks with chives and serve.
Alternative method: The steaks can be poached on the range top over low heat in a skillet with a tight cover.
Use 1/4 cup grapefruit juice.